© Christina Holmes
Active Time
15 MIN
Total Time
15 MIN
Yield
Serves : Makes 3 cups

Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple. Slideshow: Party Dip Recipes

How to Make It

Step

In a food processor, combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.

Make Ahead

The pumpkin hummus can be refrigerated for up to 3 days.

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